Chicken Satay – 12 Pack

Philippe Chow’s signature chicken satays are marinated, skewered, wok fried, and served with Chef Chow’s famous luscious and creamy peanut sauce!

Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm. Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit.

MORE DETAILS

This package serves 3-4 people and includes

• 12 Chicken Satay Skewers, uncooked (each approx. 1.6 oz.)
• Satay Sauce (4 oz.)
• 4 Pairs of Branded Chopsticks

INSTRUCTIONS / STORAGE

• Philippe Chow ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships with ice packs that may thaw during transit.
• Upon arrival, store items in the refrigerator.
• Items may be stored for up to 5 days in the refrigerator.

To Serve

Peanut Sauce

• Prepare a bain-marie (double broiler) by bringing a pot of water to boiling, then reducing the heat to low.
• Place a heatproof bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
• Add the sauce to the bowl above the water. Gently heat the sauce for 30 minutes, stirring occasionally to ensure even heating and to prevent any scorching or sticking.
• Add Peanut Sauce To Satay: Generously drizzle peanut sauce over satay. Your satay are now ready to be enjoyed. Relish in the combination of crispy meat and flavorful peanut sauce in every bite.
  • Note that the amount of Peanut Sauce used is to your personal taste.

Satay

• Before You Start: We suggest first gathering the following before you start to prepare your meal: frying pan, double broiler, mixing spoon, plate, paper towels, vegetable oil, water.
• Heat Oil: Fill a pan with enough vegetable oil to fully submerge satay; heat to 350°F, a suitable temperature for deep frying that ensures a crispy exterior without burning. If the satay are too long for the pan, cut them in half for easier handling.
• Cook Satay: Carefully place the satay in the hot oil. Deep fry for 2-3 minutes, or until golden brown, indicating a perfect crispness.
• Drain Satay: After frying, transfer the satay to a plate lined with paper towels to absorb excess oil. For beef satay, allow them to rest briefly after frying to let juices redistribute, ensuring a more flavorful and tender bite.

Ingredients

Chicken, Satay Sauce

Contains Peanuts, Eggs, Dairy